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Home » All Recipes » Soup » Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT

May 15, 2020 · Last Modified: February 9, 2021

Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT

Copycat Recipes, Soup

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The Canadian Cheddar Cheese Soup from Le Cellier Steakhouse in EPCOT can be made at home thanks to the restaurant sharing the recipe! Let your tastebuds take a trip to EPCOT or France with this rich cheese soup recipe, even if you can’t take a trip right now.

Homemade version of Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT in a white bowl with bacon crumbles, chive garnish

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The Epcot Food and Wine Festival is one of my favorite festivals that Disney hosts each year. Who am I kidding?! All the festivals are my favorite! But when it comes to food and wine I am THERE. Walking around Epcot, taking in Wolrd Showcase and it has to offer is one of my favorite adult side of Disney activities to do.

If you want to act like you are in Disney or Epcot with out actually being there, you need to grab one of the Disney Zoom backgrounds I have complied and use them at your next virtual meeting.

Cheddar Cheese Soup Ingredients on a wooden surface

Cheddar Cheese Soup Ingredients:

  • bacon, cut into 1/2-inch pieces
  • red onion, cut into 1/4-inch pieces
  • celery ribs, cut into 1/4-inch pieces
  • butter
  • flour
  • chicken stock
  • milk
  • white cheddar cheese, grated
  • Tabasco sauce
  • Worcestershire sauce
  • Coarse salt, freshly ground pepper to taste
  • Canadian golden lager or any pale lager-style beer
  • Chopped scallions or chives, for garnish
steps to make cheddar cheese soup, laid out in a grid showing stages.

How to make cheddar cheese soup:

  1. Cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned and crips to your preferred crispness.
  2. Remove the bacon to a plate leaving the bacon fat in the bottom of the pan.
  3. Add the butter to the rendered bacon fat along with the red onion, celery.
  4. Sauté until onion and celery have softened.
  5. Add the crisped bacon back into the pan.
  6. Add flour and cook, stirring constantly, for about 4 minutes.
  7. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 5 minutes.
  8. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
  9. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper.
  10. Blend with an immersion blender until the cheese is melted and soup is smooth. For an even smoother soup blend it in batches in a Blendtec blender
  11. Stir in warm beer. If the soup is too thick, thin with some warm milk.
  12. Serve the soup hot, garnished with crumbled crisp bacon chopped scallions or chives.
Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT recipe in a white bowl, served at home

Cheese Soup Making Tips:

  • Reserve a bit of the bacon before adding it back into the pot if you would like a crumpled bacon garnish.
  • For a thicker, more chowder consistency, simmer the soup for 15 minutes instead of 5 minutes.
  • If Canadian lager is not available, use your favorite pale ale beer.
  • This soup makes a large batch, feel free to cut the ingredients in half to make a smaller batch.
  • If white cheddar is not available any extra sharp cheddar will work.

More Soup Recipes:

  • Cheddar Cheese Soup from EPCOT
  • Cream of asparagus soup
  • Cabbage Roll Soup
  • Beanless Chili
  • Maryland Crab Soup
  • Panera Autumn Squash Soup
  • Serve soup with Rhodes Rolls
Cheddar Cheese Soup in a white bowl with bacon garnish and a baguette on the side

Cheddar Cheese Soup (Le Cellier Steakhouse at EPCOT)

Copyright 2019 Savoring The Good, LLC
Let your tastebuds take a trip to EPCOT or France with this rich cheese soup recipe, even if you can't take a trip right now.
4.5 from 2 votes
Print Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Soup
Cuisine French
Servings 10
Calories 501 kcal

Ingredients
  

  • 1/2 pound of bacon cut into 1/2-inch pieces
  • 1 medium red onion cut into 1/4-inch pieces
  • 3 celery ribs cut into 1/4-inch pieces
  • 4 tablespoons butter
  • 1 cup all-purpose flour
  • 3 cups chicken stock
  • 4 cups milk
  • 1 pound white cheddar cheese grated
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • Coarse salt freshly ground pepper to taste
  • 1/2 cup warm Canadian golden lager or any pale lager-style beer
  • Chopped scallions or chives for garnish

Instructions
 

  • In a 4- or 5-quart Dutch oven or large soup pot, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned and crips to your preferred crispness.
  • Remove the bacon to a plate lined with a paper towel, leaving the bacon fat in the bottom of the pan.
  • Add the butter to the rendered bacon fat along with the red onion, celery.
  • Sauté until onion and celery have softened, and start to take on color about 5 minutes.
  • Add the bacon back into the pan.
  • Add flour and cook, stirring constantly, for about 4 minutes over medium heat. The flour and the fats will combine, making a roux. This will help thicken the soup.
  • Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 5 minutes, stirring occasionally to keep it from sticking to the bottom.
  • Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
  • Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper.
  • Blend with an immersion blender until the cheese is melted and soup is smooth. For an even smoother soup blend it in batches in a BlendTec blender
  • Stir in warm beer. If the soup is too thick, thin with some warm milk.
  • Serve the soup hot, garnished with chopped scallions or chives.

Nutrition

Serving: 1gCalories: 501kcalCarbohydrates: 24gProtein: 25gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 90mgSodium: 996mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!
Sarah Mock of savoringthegood.com headshot 2018

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

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    A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. More on Sarah…

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